Results - Herb Liqueur cocktails

Invented by Tom Wood from Hugos Bar Pizza Add all the ingredients with the egg white to shaker with ice and shake until the outside of the shaker becomes frosted. Strain over ice into a rocks glass. Garnish with an orange twist and a cherry ...

Invented by Tom Wood from Hugos Bar Pizza Add all the ingredients with the egg white to shaker with ice and shake until the outside of the shaker ...

Devised by legendary NOLA cocktail bar French 75 bartender, Chris Hannah, this is a delightful take on the Sazerac with a Christmas twist. Add the whiskey amaro, all spice and bitters to a cocktail shaker with ice. Shake firmly until the outside of the shaker becomes frosted, before straining into a chilled martini glass. Garnish with a star anise and serve. Wonderful! ...

Devised by legendary NOLA cocktail bar French 75 bartender, Chris Hannah, this is a delightful take on the Sazerac with a Christmas twist. Add the ...

Invented by Justin Taylor, who currently works at Yew Seafood & Bar in Vancouver. Dry shake (without ice) all the ingredients except the Peychauds bitters in a cocktail shaker. Add some ice then shake hard again. Fine strain into a cocktail glass then add a few drops of the bitters onto the top. To be fancy, use a cocktail stick to form a fancy design with the bitters. ...

Invented by Justin Taylor, who currently works at Yew Seafood & Bar in Vancouver. Dry shake (without ice) all the ingredients except the Peychauds ...

‘The Toronto Cocktail was first published as the Fernet Cocktail in 1922. Robert Vermeire’s Cocktails: How to Mix Them noted “this cocktail is much appreciated by the Canadians of Toronto”.’ Combine rye, Fernet, simple syrup, and bitters in a mixing glass and fill with cracked ice. Stir for 20 seconds and strain into chilled cocktail glass. Squeeze a piece of orange peel over the drink ...

‘The Toronto Cocktail was first published as the Fernet Cocktail in 1922. Robert Vermeire’s Cocktails: How to Mix Them noted “this cocktail is ...

The name being derived from the Fernet Branca liqueur, the Fernet con Cola does exactly what it says. An Argentinian classic! Put 4 or 5 ice cubes in the glass. Pour Fernet Branca over the ice, then holding the glass diagonally, slowly fill the glass with coke. ...

The name being derived from the Fernet Branca liqueur, the Fernet con Cola does exactly what it says. An Argentinian classic! Put 4 or 5 ice cubes in ...

Invented by Cooper Tardivel from Hawksworth Bar in Vancouver, this gin drink was first featured in BC Liquor's Taste Magazine. Pour all ingredients into a shaker with ice. Shake well then strain over ice in an old fashioned glass. Garnish with a grapefruit twist. ...

Invented by Cooper Tardivel from Hawksworth Bar in Vancouver, this gin drink was first featured in BC Liquor's Taste Magazine. Pour all ingredients ...

Chill all the ingredients and grab a pousse cafe glass (that is named after this drink). When the ingredients are chilled you need to layer the drinks, starting with the grenadine, then the creme de menthe, galliano, kummel and brandy. See our 'techniques' page for layering techniques. If accomplished correctly you should get a great looking layered drink. An eye turner for sure. ...

Chill all the ingredients and grab a pousse cafe glass (that is named after this drink). When the ingredients are chilled you need to layer the ...

Mulled Wine, called "Glühwein" in German, is a traditional and tasty Christmas drink in Germany and the prefect treat for cold winter days.
You can buy mulled wine at every German Christmas market, but how about making your own spiced wine at home? Prep time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Pour the red wine into a large pot and begin ...

Mulled Wine, called "Glühwein" in German, is a traditional and tasty Christmas drink in Germany and the prefect treat for cold winter days. ...

Rinse an old fashioned glass with single malt scotch whisky. Next combine the other ingredients in a mixing glass with ice. Stor and strain into a martini glass before garnishing with an orange twist. ...

Rinse an old fashioned glass with single malt scotch whisky. Next combine the other ingredients in a mixing glass with ice. Stor and strain into a ...

A Cocktail to Take the Edge (Meaning Indigestion) off...
Chances are, you still feel full. Like you ate a balloon and someone keeps inflating it a little more every time you (rightfully) treat yourself to another turkey sandwich.
Allow us–or, rather, North Carolina chef Ashley Christensen’s Fox Liquor Bar–to provide some relief. This cocktail contains ginger, which aids ...

A Cocktail to Take the Edge (Meaning Indigestion) off...
Chances are, you still feel full. Like you ate a balloon and someone keeps inflating ...

Make a peppercorn syrup by combining the pepper and the sugar syrup over heat. Blend and strain.
Then add all the other ingredients into a shaker with ice, along with 1oz of the peppercorn syrup. Give a good hard shake and strain over crushed ice. ...

Make a peppercorn syrup by combining the pepper and the sugar syrup over heat. Blend and strain.
Then add all the other ingredients ...

A little treasure out of the ST-GERMAIN's own cocktail list. Combine all ingredients (except the sparkling wine) in a shaker.
Add ice and shake.
Strain into a chilled coupe/cocktail glass.
Finish with a float of Champagne (sparkling wine).
Garnish with an orange peel. ...

A little treasure out of the ST-GERMAIN's own cocktail list. Combine all ingredients (except the sparkling wine) in a shaker.
Add ice and ...

This classic cocktail recipe is credited to Ada Coleman, head bartender at the American Bar in The Savoy in 1925. Stir ingredients well in a mixing glass and strain into a chilled glass. Twist a small swath of orange peel over the surface of the drink then drop the peel in to garnish. ...

This classic cocktail recipe is credited to Ada Coleman, head bartender at the American Bar in The Savoy in 1925. Stir ingredients well in a mixing ...